Heat the milk and butter in a small saucepan just until it reaches 105°F-115°F. It should be lukewarm so this won't take long at all. If milk gets too hot, it will kill the yeast and oh em gee we don't want that! Set milk/butter aside.

In the bowl of a stand mixer with the whisk attachment on medium speed, combine the pumpkin, both sugars and salt. Add in the milk/butter mixture, egg and yeast just until combined. (We will use the heavy cream later)

Add the dough hook and add 1 cup of bread flour on medium speed. Mix for ~1 minute. Add another cup. Mix 1 minute, and repeat twice more. Scrape down sides to incorporate flour as needed. With the mixer on medium-low speed, knead the dough for ~8 minutes. Knead just until the dough is pulling away from the sides of your mixer, but is tacky (not sticky) to the touch.

Grease a medium sized bowl with baking spray or oil and place the dough in the bowl, turn once to grease the top too. Cover with plastic wrap or a clean kitchen towel and allow to rise for 1 ½ hours - 2 hours. The dough should almost double in size.

During this time, make the brown butter for the cream cheese frosting. For a detailed tutorial, see this post on how to brown butter. Place the brown butter in the fridge so the butter can cool and solidify. This will take ~1-2 hours to solidify.

Grease a 9x13 inch pan with baking spray. You can line with parchment paper to catch any filling that may ooze out if desired.

Combine the ingredients together for the filling in a medium sized mixing bowl until smooth.

Roll out the dough. Turn out the dough onto a well floured work surface. Roll the dough into a large rectangle, spread the brown sugar filling all over the dough. Leave a small margin on the edges so you can roll, but I pretty much spread it all the way to the edge!

Roll the dough up tightly, slice with a sharp knife or use the floss method and arrange the rolls in the prepared pan. Cover tightly with plastic wrap and a warm kitchen towel and allow to rise again for 30 minutes - 1 hour. (Or see the overnight option in the notes below).

Preheat the oven to 350°F. Warm the heavy cream in the microwave for 15-20 seconds, just until lukewarm to the touch. Pour the cream over the cinnamon rolls right before you put in the oven. Bake for 20-22 minutes or until cinnamon rolls are lightly browned on top and reach an internal temperature of 190°F. Allow to cool for 5-10 minutes while you make the frosting.

Using a hand held mixer or the stand mixer, beat the prepared brown butter in a mixing bowl until smooth. Add the cream cheese and combine again until smooth. Add in the remaining ingredients and beat until creamy. Spread the frosting over warm rolls and enjoy!